Grilled Chicken Salad with Blackberry Vinaigrette
loosely packed fresh basil leaves
Salt and pepper
boneless skinless chicken breast halves
oz (14 cups)
fresh baby spinach and kale salad mix
Sartori Merlot BellaVitano cheese
Place 1/2 cup blackberries, basil, balsamic vinegar, and honey in a food processor.
Cover and process until mixture is smooth; slowly stream in olive oil until blended.
Season with salt and pepper to taste. Pour 3/4 cup vinaigrette in a sealable plastic bag.
Add chicken; seal bag and turn to coat.
Refrigerate for at least 30 minutes.
Cover and refrigerate remaining vinaigrette until serving. Grease grill grate.
Heat grill to medium.
Grill chicken, covered, over medium heat for 5–7 minutes per side, or until a thermometer inserted into chicken reads 165 degrees.
Transfer chicken to a cutting board; keep warm.
Divide salad mix onto 4 serving plates.
Cut chicken into slices.
Top salads with chicken and remaining blackberries.
Drizzle with reserved vinaigrette.
Sprinkle with Merlot BellaVitano.